30th Anniversary Bernard Clayton's New Complete Book Of Bread

First published in 1973, Bernard Clayton's The Complete Book of Breads immediately became a modern classic; under his guidance, a generation of home bakers was introduced to the seductive pleasures of baking and produced their first loaves. But new products and equipment revolutionized the kitchen, and these changes inspired Bernard Clayton's New Complete Book of Breads, which first appeared in 1987. With an electric mixer, a food processor, or a bread machine, and with faster-acting yeasts, anyone could produce home-baked loaves in a fraction of the time bread-baking once took. The availability of a wide variety of flours and specialty products, once found only in health-food and gourmet stores, opened up a world of possibilities. Clayton revised 200 of the original recipes and added 100 more with these new ingredients and equipment in mind.
--Buy This Book

Wines of France, New Revised Edition

The most comprehensive and authoritative guide to all the wine producing areas in France with tastings from every single appellation and attention to the best growers in each region from Burgundy and Loire, the Rhone and Champagne, Alsace, the Jura and Savoie, Provance, Languedoc-Roussillon and of course, Bordeaux.
--Buy This Book

Craft of Cooking : Notes and Recipes from a Restaurant Kitchen

Tom Colicchio's New York restaurant Craft is all about the food. Not food as a medium for feats of culinary sleight of hand, but foods that taste unmistakably like themselves-- only more so. This is simple food that is not simplistic, dishes whose purpose is to celebrate fresh, seasonal, usually local ingredients. Rarely do the 125 recipes in Craft require the skills of a professional chef, but they always call for the insight of someone who knows how to bring out the essential flavor and texture of top-quality ingredients.
--Buy This Book

Salt & Pepper: the Cookbook

2004 James Beard Award Nominee for Photography; The range of flavors available in gourmet salts and fresh peppercorns of every color are bringing to all kinds of dishes added complexity and nuance. Salt & Pepper takes readers on a culinary journey through the wide world of new and exotic salts and peppers --from fleur de sel and gray salt to Szechuan and pink peppercorns--and reveals their essential influence on the taste of good food.
--Buy This Book

Lunch Lessons: Changing the Way We Feed Our Children

Cooper dubs herself a “renegade lunch lady”; her area of subversion is conventional American school lunch, and she is one of the most passionate and outspoken members of the growing rebel army. Lunch Lessons is a practical guide to the system and how it should change – it has a wealth of information on the current (and dire) state of school food, the actions that can be taken to change it, a policy guide, a resource guide, and recipes for breakfast and lunch, complete with nutrition information.

Wine Atlas of New Zealand

The first atlas devoted entirely to New Zealand wines and wine-making. Visually stunning and authoritatively documented, this Atlas builds on the award-winning success of the author’s prior tome which ran to five editions.
--Buy This Book

Fat Land : How Americans Became the Fattest People in the World

Greg Critser engages every aspect of American life to determine how we have made ourselves the second fattest people on the planet (after South Sea Islanders). Fat Land grapples with the expanding American waistline by tracing surprising connections among class, politics, culture, and economics. With groundbreaking research, Critser also investigates the dark metabolic underside of cheap fats and sugars and how their calories stick. Incisive, discerning, and disarmingly funny, Fat Land is a chilling but brilliantly rendered portrait of the cost in human lives — many of them very young lives — of America’s obesity epidemic.
--Buy This Book

Cooking at Home with The Culinary Institute of America

2004 IACP Award Winner for Compilations Category; Now everyone can learn from the best, with Cooking at Home with The Culinary Institute of America. This complete–and completely approachable–illustrated guide gives home cooks an outstanding course in the essentials of cooking along with a wealth of irresistible recipes. Drawing on the CIA’s extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, sautéing, and stewing. Readers learn the techniques step by step, with detailed instructions and extensive color photographs that clearly explain both what to do and how to do it.
--Buy This Book